*ingredients:
°A quarter cup of ancho chili powder
°1/4 cup white sugar
°1/4 cup brown sugar
°A quarter cup of salt
°2 tablespoons of freshly ground black pepper
° 1 tablespoon of ground cumin
° 1 teaspoon dry mustard
°1 ton of cayenne pepper
°1 teaspoon crushed dried chipotle pepper
°1 back rack of pork ribs
° 1 cup of barbecue sauce
*Methods :
Preheat oven 250°F (120°C).
per small bowl until combined.
Place meat side up on aluminum foil. Pierce the back of the rib rack several times with a knife.
Generously apply dry flaky coating to all sides of rack of ribs.
With the meat side of the ribs down, fold the foil over to create an airtight seal. Transfer it to a skillet.
Bake in a hot oven until cooked through and cooked through, about 2 hours. Take it out and let it cool for 15 minutes.
Increase the oven temperature to 175°C.
Open the foil and drain it, discarding any accumulated juices or fat. Brush barbecue sauce on all sides of the rack.
Place meat side up on rack and then back in oven, leaving foil open. Bake for 10 minutes, then remove from the oven, and spread another layer of BBQ sauce on the side of the meat. Repeat baking and basting 4 more times, for 50 minutes of baking.
Slice the rack of short ribs and serve with more BBQ sauce.
Enjoy!
